This Dense Bean Salad keeps you full for hours! Black beans, lentils, veggies, kale, seeds and a creamy, lemony dressing. High Protein, High fiber, anti-inflammatory (17 grams Protein, 14 grams fiber per serving. Gluten-free, Nut-free, option for soy-free)
This is my anti-inflammatory dense bean salad. Dense bean salads have been trending, and they are just amazing hearty meals with tons of beans and so many different combinations of flavors, textures, and veggies that you can add to them.
Beans, along with all of the vegetables and other ingredients in this salad, are a great source of fiber, protein, iron, and zinc.
The whole bowl has 65+ grams or more of protein, 50+ grams of fiber, 20+ milligrams of iron, and loads of vitamin C from the tomatoes, peppers, and lemon to help your body absorb all of that iron. There are omega-3s from the hemp seeds, along with pumpkin seeds, making this an incredibly nutrient-dense meal.
This is a great, budget-friendly, easy-to-put-together salad. There is no cooking involved. You just have to chop everything, make the dressing, toss it all together, and it’s ready. It’s also perfect for meal prep because the flavors enhance as the salad sits. The next day, it’s even more flavorful because the beans absorb all of that delicious dressing.
Serve this dense bean salad with tortilla chips, toasted sourdough or garlic bread, added to wraps or tacos, or served over grains, such as quinoa or farro. There are endless possibilities with this salad!
Why You’ll Love this Dense Bean Salad
easy, no-cook meal, perfect for hot weather!
packed with protein, fiber, vitamins, Antioxidants and minerals in every bowl
Anti-inflammatory ingredients
creamy lemon yogurt dressing sends the flavor profile over the top
naturally gluten-free and easy to make nut-free and soy-free
Flash USDT software is a term that many beginners come across while exploring cryptocurrency, but understanding how it relates to TRC20, ERC20, and BEP20 can initially feel confusing. A new learner may see the same USDT name connected with different networks and wonder why the transaction process appears different. This is a common part of learning blockchain. Once the basic role of networks, token standards, and transaction records becomes clearer, the subject becomes much easier to understand.
Why Does USDT Exist on Different Networks?
USDT is used across multiple blockchain networks, and each network follows its own technical rules. TRC20 is associated with the TRON blockchain, ERC20 is a token standard used on Ethereum, and BEP20 is associated with the BNB Smart Chain ecosystem. For beginners, the important lesson is that the name of a token does not remove the importance of the network. A transaction on one network is not automatically the same as a transaction on another. Network selection affects how transaction information is processed, displayed, and verified. This is where a USDT transaction learning tool can make the topic easier to understand by helping learners compare how transaction concepts may appear across different blockchain environments.
Understanding TRC20 in Simple Words
TRC20 is a token standard connected with the TRON blockchain. When learners see USDT on TRC20, they are looking at USDT operating according to the rules of that particular blockchain network. For educational purposes, a USDT practice environment can help beginners understand how TRC20 wallet addresses, transaction records, and network activity are represented. The goal is not to perform real-value transfers but to understand the structure behind them. Some educational environments may simulate USDT transactions to show learners how transaction information can be organized during a demonstration. These examples should always be understood as learning representations rather than genuine transfers of real USDT.
Understanding ERC20 and Ethereum
ERC20 is one of the most widely known token standards in blockchain education. It is connected with the Ethereum ecosystem and provides a common structure for many tokens and smart-contract-based applications. For beginners, learning ERC20 is useful because it introduces the relationship between tokens and smart contracts. A training environment may explain how transaction data, wallet interactions, and network confirmations are represented.
This type of USDT software for training purposes can support Training and education by helping learners observe blockchain concepts without immediately dealing with real assets. It can also provide a controlled way to study USDT transactions safely when the activity is purely educational.
flash usdt
Understanding BEP20 and BNB Smart Chain
BEP20 is a token standard used within the BNB Smart Chain ecosystem. Like other blockchain standards, it provides technical rules for how tokens and smart contracts operate within that network. For a beginner, the easiest way to understand the difference is to remember that TRC20, ERC20, and BEP20 represent different blockchain environments. While a token may carry the same name, the network rules, addresses, transaction records, and infrastructure can differ. Learning these differences helps in Blockchain Learning because it teaches an important principle: always understand which blockchain network is involved when studying or verifying a transaction.
How Educational Transaction Testing Works
Educational testing takes complicated blockchain ideas and turns them into controlled examples. Instead of starting with a real transaction, learners can observe transaction structures and wallet interactions in a safer learning setting. Some tools used for educational demonstrations may create examples that generate temporary USDT transactions within a controlled environment. These examples can provide Temporary visibility for learning purposes, allowing students to observe how transaction-related information may be displayed during an exercise. This approach can support Zero Financial Risk when no real assets are involved. It also creates a Safe for Demonstrations environment where learners can focus on understanding blockchain concepts without confusing educational examples with genuine on-chain transactions.
Frequently Asked Questions
What is the main difference between TRC20, ERC20, and BEP20?
They are token standards connected with different blockchain ecosystems. TRC20 is associated with TRON, ERC20 with Ethereum, and BEP20 with BNB Smart Chain.
Can the same USDT exist on different networks?
USDT can be represented across multiple supported blockchain networks, but each version operates according to the rules and infrastructure of its specific network.
Is an educational simulation a real USDT transaction?
No. A simulated example is designed for learning or testing. A genuine transaction must be verified through the relevant blockchain network.
Why should beginners understand the network?
Understanding the network helps learners recognize differences in wallet formats, transaction records, blockchain explorers, and verification processes.
How Learning Tools Support Multiple Networks
One useful concept in blockchain education is Multi-Wallet Support. By observing different wallet formats and interactions, learners can better understand why network selection matters. Educational systems may also demonstrate High-Speed Processing concepts by showing how applications respond to transaction-related data during controlled exercises. These examples can help learners compare how software handles information across different blockchain environments. The purpose of these exercises is understanding. A learner can study how data moves through an application without assuming that every visible transaction represents a genuine blockchain transfer.
Security and Verification Are Essential Lessons
Learning about blockchain networks also means learning about security. High-Level Security concepts include understanding wallet permissions, protecting private keys, checking network information, and verifying transaction records. Educational Demonstrations can explain these ideas without requiring beginners to expose real assets. They may also be useful for a classroom exercise or a Demo for Clients when the goal is simply to explain how blockchain technology works. For technical teams, controlled environments can support Internal audits by allowing workflows and transaction displays to be reviewed. They can also boost Software Testing by helping developers examine application behavior before moving toward live environments. Because repeated live testing can involve additional resources, controlled educational testing may also reduce costs during early learning and development stages.
Creamy, garlicky pepper white beans with spinach, finished with an irresistible crispy chickpea crumble, is the high-protein pantry meal I make on repeat, because it doesn’t even taste like a pantry meal. (20g protein, 13g fiber, 8mg iron. Soy-free with gluten-free and nut-free options)
This creamy garlic pepper sauce with beans and kale or spinach is fantastic on its own. But then we level it up with this crispy chickpea breadcrumb topping, which adds texture, another pop of flavor, and more even protein and fiber. Think high protein croutons!
There is tons of protein in this recipe (80 grams in the entire pan) along with about 52 grams of fiber and 32 milligrams of iron. There is protein from the beans, chickpeas, cashews, hemp seeds, nutritional yeast, and kale, along with loads of fiber from the beans, chickpeas, kale, and hemp seeds.
This is a nutrient-packed meal, and you can increase the protein and fiber even more, depending on what sides you serve it with. Serve it with a side of multigrain bread or a good sourdough to bump up the protein and fiber even more. It’s also rich in iron, folate, magnesium, potassium, and B vitamins, and it comes together pretty quickly.
You can also serve it over pasta, baked potatoes, or roasted vegetables. Or make a quick bean toast by topping bread with the creamy beans and air frying for 6 to 7 minutes for a super quick and satisfying lunch. It smells so good as it’s cooking. It smells peppery, cheesy, and heavenly.
The crispy chickpeas on top are so addictive! You can use that topping over any pasta or salad. The topping alone is a must-make.
This recipe uses two cans of beans. The whole can of white beans will simmer in the creamy garlic sauce, while you are dividing up a can of chickpeas. Some of the chickpeas get blended into the sauce to make it creamy, and the rest gets crisped up to make this amazing breadcrumb topping.
Why You’ll Love Pepper Beans
super easy pantry meal that doesn’t taste like a pantry meal
High protein and fiber
crispy chickpea-breadcrumb topping, you’ll want on everything
naturally soy-free with easy gluten-free and nut-free options
This easy jeera dal converts simple ingredients into incredible flavor! Red lentils cooked to creamy and scented with sizzling cumin, garlic, chili oil tadka. (gluten-free, soy-free, nut-free) 19 g fiber, 19 g protein!
Jeera means cumin, and dal means lentils. Together, they create a simple meal that doesn’t sacrifice flavor. This is a simple cumin-scented lentil soup that’s cozy and satisfying.
This is a simple recipe with everyday ingredients, but it makes such a delicious dal. It’s one of the simple, home-style dals that my mom used to make often.
I changed it up a little to make it slightly spicier and creamier with some non-dairy yogurt. If you cook the dal long enough, it becomes creamy on its own, so if you don’t want to add non-dairy yogurt, that works just as well.
We make this simple dal with red lentils (masoor dal), along with tomato and dried fenugreek leaves. While the lentils cook, we make an amazing tadka, which is a spiced oil with cumin seeds, green chili, and garlic. That tadka takes the dal to the next level!
This jeera dal is delicious served with your favorite Indian sides or sabzi! In the photo above, I’m serving it with my simple gobi aloo matar.
Why You’ll Love Jeera Dal
easy to make with simple ingredients
30-minute recipe with tons of flavor
while the lentils simmer, make the quick cumin spiced oil
This Vegan hash-brown casserole has a crispy top, savory steak-style soy curls, fluffy tofu ’eggs.’ 27 grams of protein, rich in calcium, iron, and fiber, this is ultimate brunch centerpiece ! (27 grams protein, 8 grams fiber per serving! Gluten-free and nut-free with soy-free options.)
This casserole is based on the steak and eggs with hash browns from IHOP. I decided to turn it into a vegan casserole, so it has soy curls that are marinated and then baked along with onion, mushrooms, and peppers until everything starts to caramelize.
Then, we add crumbled tofu, seasonings, non-dairy yogurt or non-dairy cream, and vegan cheese. Spread that over everything, mix it up a little bit, and bake it again for a cheesy, 1-pan vegan steak and egg scramble.
While all of this is baking, we make our hash browns and crisp them in a skillet, then put them on top of the casserole before serving. You can actually serve the hash browns on the side or on top of the casserole.
I love making breakfast casseroles, like my eggs Benedict casserole and my Mexican egg casserole. In those recipes, I blend the tofu to make the egg mixture. I wanted to make a version where I didn’t have to use the blender, so there are fewer dishes to clean.
This is such a hearty breakfast, and it’s so delicious! For additional protein, you can add nutritional yeast and hemp seeds or more soy curls to the tofu mixture.
Why You’ll Love Hash Brown Casserole
27g protein
hearty, cozy breakfast casserole packed with fluffy tofu “egg”, vegan “steak”, cheese, and veggies
crispy hash brown topping
Meal prep friendly!
naturally gluten-free with nut-free and soy-free options
Seriously satisfying high protein salad with edamame, crispy tempeh, cabbage, carrots, kale, in a creamy peanut gochujang dressing. 23 gms of protein, meal prep friendly. (gluten-free, soy-free, and nut-free options)
This salad is so hearty, crunchy, and delicious. It has a ton of protein, fiber, vitamins, and iron. It packs over 100 grams of protein in the whole bowl, plus 30 grams of fiber, and 19 grams of iron. It’s also a great source of vitamins A, C, and K.
This is a salad that’s going to keep you satiated and satisfy your taste buds because there’s so much flavor in the dressing. I use a peanut gochujang dressing because that flavor combination is just fire. Everybody loves a peanut butter dressing, and we’re going to level it up with some gochujang. It’s so good!
There’s protein from the creamy peanut gochujang dressing, sesame seeds and peanuts, crispy, crumbled gochujang tempeh and edamame! We add lots of veggies for even more fiber, including cabbage, carrots, bell pepper, cucumber, snap peas, green onion, and kale. You can use whichever veggies you have on hand, and use more or less to taste. If you don’t like cabbage, use lettuce instead. If you’d like more carrots, add more carrots. Just play around with the amounts based on your preference.
Then we’re going to add crispy tempeh which has been toasted and coated in a sticky gochujang and lime zest glaze, which is so amazing in this salad. This is the best way to eat tempeh!
We also add some edamame. I like to cook the edamame a little, then add soy sauce and garlic because that adds another layer of flavor and texture to the gochujang salad. You can also add the edamame as is if you prefer.
Then there are sesame seeds and peanuts for added crunch and even more protein. The peanut butter dressing is very flavorful. If you’re allergic to peanuts, use almond butter or cashew butter instead.
Why You’ll Love Peanut Gochujang Salad
amazing flavors and textures from creamy peanut butter, spicy gochujang, and lots of crunchy veggies, nuts, and tempeh
packed with protein, fiber, and vitamins
perfect for picnics, parties, and potlucks
easy to make gluten-free, soy-free, and even nut-free
Crispy, nutritious and such an easy breakfast – Instant Ragi Dosa is best enjoyed with coconut chutney and podi. One of my favourite millet recipes and a really easy way to incorporate them in your diet.
We’ve spoken about how I’m trying to incorporate more millets in my diet and this by far is my favourite recipe. In fact now that I think about it, Ragi or Finger Millet is my most used millet. Because its so easy to incorporate – I use it to make ragi crepes, pancakes, cake and even ragi soup.
And today I have this delicious Instant Ragi Dosa for you – a super healthy, hearty breakfast that takes minutes to put together. Dosa is our go-to breakfast on my days and we do a lot of different kinds – regular dosa, oats dosa, banana dosa, millet dosa with a fermented batter, neer dosa, banana dosa and chilla. This Ragi Dosa is a current favourite because its more filling than regular dosa, doesn’t need fermentation and is a great way to incorporate ragi into the diet.
If you want to learn more about millets, including the types, how to cook them, ideas to include them in your diet and a lot more, make sure to check out my Millets 101 article.
Ingredients for Ragi Dosa
Here’s a quick picture of all the ingredients you’ll need for ragi dosa. Ragi flour or Finger Millet Flour is easily available at most places these days.
Ragi flour: Aka finger millet flour. It’s easily available in most stores both online and offline in India. If you’re outside India, you should be able to find it in any Indian supermarket near you
Semolina: Rava or semolina helps achieve that lacy, crispy texture of dosa. It also gives the dosa batter more body and prevents the dosa from falling apart
Rice flour: Helps make the batter light and airy and the dosa crispy
Onions: For texture and flavor in ever bite
Greens: Chopped coriander leaves and curry leaves add a lovely earthy flavor and freshness
Ginger: Finely chopped for flavor and aroma
Green chillies: Finely chopped for a kick of heat
Salt: For seasoning
Oil: Any neutral-flavored oil helps to prevent the dosa from sticking and makes it crispy. You can also use butter or ghee instead
Benefits of Finger Millet
Rich in calcium: Finger millet, also known as ragi, is naturally high in calcium, which supports strong bones and teeth.
Good source of fibre: Its fibre content can help support digestion and keep you feeling fuller for longer.
Naturally gluten-free: Ragi is a great grain option for people looking to include more gluten-free foods in their diet.
Provides plant-based iron: It contains iron, which plays an important role in supporting healthy red blood cell production.
Contains essential nutrients: Ragi provides nutrients such as magnesium, phosphorus and potassium, making it a wholesome addition to everyday meals.
Steady source of energy: Its combination of complex carbohydrates and fibre makes it a nourishing choice for breakfast, snacks or meals.
Frequently Asked Questions
Is ragi dosa healthier?
Yes, ragi dosa is much healthier than regular dosa thanks to its higher fiber content, and more nutrients such as calcium and iron.
Why is my ragi dosa sticking to the pan?
If your ragi dosa is sticking to the pan, the pan may not be at the right temperature or the batter may be too thick. Make sure the pan is well heated, use a thin, pourable batter, and avoid flipping the dosa until the edges are crisp and naturally start to release. If you’re using cast iron, a well-seasoned pan also makes a big difference.
Can I make instant ragi dosa without rava or semolina?
Yes, you can make instant ragi dosa without rava or semolina, but the dosa may be slightly less crispy and can be more delicate. Rava adds structure and helps create crisp edges, so if you leave it out, make sure the batter is thin and cook the dosa a little longer until it releases easily from the pan.
Richa’s Top Tips
Add water little by little. While making the batter, start by mixing all the dry flours with a little water to make a thick, lump free paste. Then add the other ingredients and water to make a thin, flowing batter
Rest the batterfor at least 30 minutes. This helps the semolina to swell up. The batter is best consumed on the same day, but can also be made the previous night and kept
Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
Always pour the batter, not spread. Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done)
Cook the dosas on a low flame. This ensures they cook well and become crispy
The consistency of the batter should be like milk. The batter can thicken so you might have to add a little more water to the batter mid way to adjust the consistency.
Storage Instructions
Dosa batter: Store leftover batter in an airtight container in the refrigerator for up to 1 day. The rava will continue to absorb liquid, so add a splash of water and whisk well before making the dosas.
Cooked dosa: Ragi dosa is best eaten fresh as it tends to lose its crispiness as it sits. If you do have leftovers, refrigerate them in an airtight container for up to 1 day.
Reheating: Reheat leftover dosas on a hot tawa for a couple of minutes on each side to bring back some of the crispness. Avoid microwaving as it can make them soft and chewy.
Serving Ideas
Instant ragi dosa tastes best hot and crisp, straight off the pan. Here are a few things you can serve it with:
Coconut chutney: A classic pairing that works beautifully with the nutty flavour of ragi.
Tomato or onion chutney: Great if you like a little extra tang and spice.
Sambar: Serve with a bowl of hot sambar for a more filling breakfast or meal.
Potato masala: Add a spoonful of South Indian-style potato masala and fold the dosa for a delicious ragi masala dosa.
Curd or yoghurt: A simple option that works especially well with a spicy chutney on the side.
Chutney powder: Sprinkle some podi over the dosa and drizzle with a little ghee for an easy, flavourful option.
This dosa is really versatile. You can also add some grated carrots or thinly sliced cabbage to the batter. Another great addition is to stuff the dosa with grated paneer, or crack an egg on it while its cooking. Choose from my trio of chutney recipes for a super delicious breakfast.
Ragi dosa is an instant dosa recipe that’s also a great way to include millets in your diet. It doesn’t need any grinding or fermenting. Rich in iron and fibre, these dosas are healthy, hearty & nutritious. The trick is to make sure the batter is the consistency of milk.
Add Ragi Flour, Rice Flour, Semolina and salt to a large mixing bowl. Add half the water and mix well to form a lump free batter. Add all the other ingredients and the remaining water to the bowl. The consistency of the batter should be like milk.
Rest the batter for 30 minutes.
Making the Dosa:
Heat a non-stick tawa or a seasoned cast iron tawa on medium heat.
Once hot, take a ladle full of batter and pour from about a 1-2 inch height in a circular motion starting from the edge to the center. Don't try to spread the batter, always pour it around the pan.
As the batter hits the hot pan, you’ll see the dosa setting with small holes. These holes allow the steam to escape and help make the dosa crispy. If there are any big holes, you can fill them up with a little batter. Turn the flame to low, drizzle ½ teaspoon oil and let it cook for a couple of minutes or till it turns golden.
The dosas take 4-5 minutes to cook on a low flame. Flip the dosa and cook for another minute or two.
Serve hot with coconut chutney or any other chutney of your choice.
Video
Notes
For Gluten Free ragi dosa, skip sooji rava or semolina. Dosas will taste as good, but will be a little thinner.
You may also add grated veggies like carrots, cabbage, beetroot etc to the batter if you like.
Leftover batter can be refrigerated and will stay fresh for up to 3 days.
You can use any Dosa Tawa, but I personally like using a Nonstick Tawa as the dosa doesn’t stick to the tawa and is easier to flip.
Feel free to use oil or ghee to cook the dosa
Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
Cook the dosas on a low flame so that they cook well and become crispy
You might have to add a little more water to the batter mid way in case the batter becomes too thick. It should be the consistency of milk.
Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done).
High protein, bold chili ginger garlic beans with cumin tofu and spicy onion salad. 30 minutes recipe, serve on toast, fries, baked potatoes, in smashed tacos, wraps or bowl. nut-free and gluten-free, 22 grams protein and 10 grams of fiber)
When weeknight dinners feel a little same-old, these chili ginger garlic beans are about to wake things up. They’re saucy, punchy, and layered with heat, balanced by creamy cumin-lime whipped tofu and a quick spicy onion salad. It’s bold, high-protein, and done in about 30 minutes.
Pile them on toast, tuck it into a baked potato, a dip platter, over roasted veg, in a wrap or go full comfort mode over crispy fries. One recipe, many moods. I prepped these and my garlic vinegar chickpeas and serve them in so many ways – watch on my YouTube channel !
We are reimagining Indian food today with beans majestic, a plant-based spin on chicken majestic. If you want a more traditional vegan version of Indian chicken majestic, check out my tofu majestic recipe. It’s super easy and full of flavor!
When people think of Indian food, they tend to think of Indian curries. But Indian cuisine that goes so far beyond curries and other saucy dishes served with flatbread and rice. There are so many creative ways that you can serve classic Indian dishes!
These saucy, chili garlic curry leaf beans are basically taking the sauce inspired from my tofu majestic, simplifying it, and adding beans to it. And it works so beautifully! It’s saucy, spicy, delicious, and pairs really well with lots of different components.
We make the beans along with a creamy, whipped tofu and pair these with a quick onion ring salad. Then, we’re going to pair these components in lots of different ways: on toast, as a dip, over baked potatoes or crispy potatoes(chili cheese fries style), or as crispy tacos!
Why You’ll Love Chili Garlic Beans
1-pan white beans packed with amazing Indian flavors
creamy, curry-inspired, blender tofu whip takes only minutes to make
Chili Garlic Vinegar Chickpeas, 15 minute, bold ginger garlic heat and a vinegar snap. Use them on crispy potatoes, stuff pitas, smash tacos, toss salads, or top papadam nachos. Make once, meals and snacks all week. (gluten-free, soy-free, nut-free) 18g protein 15g fiber
These tangy spicy 15 minute chickpeas are wildly flavorful and so versatile. Ginger for warmth, garlic for depth, chilies for spark, vinegar for snap. Cook these once, and you’ve got a building block for the week. Put them on crispy potatoes, stuff a pita, smash a taco, toss a salad, or make fusion pappadum nachos! These chili garlic vinegar chickpeas are inspired from my Nepali potatoes. I took that flavor profile and put it with the chickpeas, because it’s just so incredibly delicious.
For the chickpeas, we’re making this dry sauce of garlic, ginger, and green chilies and also adding some whole spices, like mustard seeds and cumin seeds. We are adding vinegar in the end, so the chickpeas pick up that tanginess and aromatic flavors from the sauce and get so flavorful and tender.
Pappadum nachos below
They are just so addictive, especially served with the easy baked or air fried crispy potatoes strips.
You can serve these chickpeas and potatoes together in various ways: as a bowl with salad greens, to make papadum nachos, in smashed tacos, or stuffed into warm pita bread. No matter how you serve them, you are going to love them!
Why You’ll Love Chili Garlic Chickpeas
easy, 1-pan chickpeas cook while the potato strips crisp up in the air fryer
full of rich, deep Indian flavors
versatile! Serve as a salad, nachos, tacos, or stuffed into a pita
This Kung Pao Chicken is spicy, sour, sweet and salty and everything we love about Indo-Chinese food! It’s easy, comes together quickly, has the same takeout style flavor, and makes for the best weeknight meal.
If there’s one takeaway dish I never get tired of, it’s Kung Pao Chicken. I love how it comes together in under an hour with simple pantry ingredients, yet tastes like something you’d order from your favourite Chinese restaurant. It’s saucy, packed with flavour, and one of those recipes that disappears from the dinner table every single time. We are talking BIG flavours here!
In the authentic Chinese version, Kung Pao or Kung Bo is usually a dry stir fry served as an appetiser or accompaniment. But we made an Indianised version, so it’s got more sauce, mushrooms and peanuts. I promise, it’s just as good!
Red Chilli Paste: Dry red chilli paste is just what this kung pao stir fry needs for a hit of spice. It’s a simple blend of soaked dry red chillies and water. I’ve used the seeds of the chillies in the sauce for extra heat. If you want to reduce the heat level, just remove the seeds of the chillies before blending.
Kung Pao Sauce: This Chinese spicy chicken has a spicy sweet salty gravy which is dangerously addictive. The sauce is a perfect balance of soy sauce, vinegar, hot sauce, ketchup, sesame oil and lemon juice.
Dried Red Chillies – For an extra spicy, smoky hit.
Sichuan Peppercorns: These keep you coming back for more!
Chicken: Boneless thigh pieces stay juicy and tender through the high cooking temperatures of Indo-Chinese cooking.
Corn flour: Used in the marinade as well as the sauce. It helps to make crisp up the chicken pieces as well thicken the sauce and lend a glossy sheen.
Veggies: Mushrooms and onions for texture and flavor
Aromatics: Finely chopped ginger and garlic
Peanuts: Roasted for extra texture and a lovely nutty flavor. You can replace peanuts with cashews for a slightly different flavor.
Spring onion greens: Used as garnish for freshness
Frequently Asked Questions
What does kung pao chicken taste like?
Kung pao chicken is mildly sweet, sour, savory, and has a signature spicy kick from Sichuan peppercorns. Basically, it’s like a party in your mouth and totally addictive!
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast works well, but it cooks faster and can dry out more easily. Keep an eye on the cooking time and avoid overcooking.
Why is baking soda added to the marinade?
A small amount of baking soda helps tenderise the chicken, giving it the soft, velvety texture that’s common in restaurant-style stir-fries.
Can I add other vegetables?
Yes. Bell peppers, broccoli, baby corn, zucchini and snap peas all work well. Stir-fry them on high heat so they stay crisp.
Richa’s Top Tips
Adjust the spice to suit your tolerance. I’ve made this kung pow chicken extra spicy coz that’s how I roll, but you can adjust spice levels according to your preference!
Don’t skip the marinade. Even 30 minutes makes a noticeable difference. The baking soda helps tenderise the chicken, while the cornflour creates a light coating that gives the sauce something to cling to.
Cut the chicken into evenly sized pieces. This ensures everything cooks at the same rate, which is very important for the quick cook times of Indo-Chinese cuisine.
Fry the chicken in batches. If you’re making a large batch, then it’s best to cook the chicken in smaller batches. Overcrowding the wok lowers the oil temperature, causing the chicken to steam instead of turning golden.
Keep the heat high while stir-frying. High heat cooks the vegetables quickly so they stay crisp and helps the sauce reduce into a glossy coating instead of becoming watery.
Have everything prepped before you start. Everything moves really quickly once you start cooking. So keeping everything ready before you start ensures a smoother cooking process.
Make it vegetarian or vegan by swapping chicken with paneer or tofu respectively. You can check out my kung pao tofu recipe here.
Storage Tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm in a hot pan for a few minutes until heated through. Add a splash of water if the sauce has thickened too much. You can also microwave it in short bursts, stirring halfway through.
Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The mushrooms will soften slightly after freezing, but the flavour will still be great.
Make ahead: You can marinate the chicken and prepare the sauce a day in advance. Store both separately in the refrigerator and stir-fry just before serving.
Serving Ideas for Kung Pao Chicken
Steamed jasmine rice: The classic pairing. The fluffy rice soaks up all the delicious sauce and balances the bold flavours of the stir-fry. You can also serve with plain steamed rice for an equally delicious meal.
Lettuce wraps: Spoon the chicken into crisp iceberg or butter lettuce leaves for a lighter meal or appetiser.
Garnish Kung Pao Chicken with chopped spring onions and serve with steamed rice or noodles!
This kung pao chicken recipe is so easy, delicious, and addictive that I’ll be you won’t be able to stop making it. We make it nearly every other week, and we’re still not bored. It’s quick, flavour-packed, and one of the BEST Indo-Chinese dishes you can make at home.
If you try this recipe, DM me pictures over on my IG or tag me in your stories at @my_foodstory.
This Kung Pao Chicken recipe has big, bold flavours from chillies added three ways. There's lots of sauce so that the rice can soak up some of that spice and this can turn into a main dish.
500gms boneless chicken thighscut into ½ inch pieces
½teaspoonsalt
½teaspoonsugar
¼teaspoonbaking soda
3tablespoonscornflourcornstarch
3-4tablespoonswater
1tablespoonsoy sauce
½teaspooncrushed pepper
For sauce
1 ½tablespoonsvinegar
1tablespoonsugar
2tablespoonslight soy sauce
1 ½tablespoonsdark soy sauce
2tablespoonsoyster sauce
1 ½teaspoonscornflour
¾+ ⅛ cup water
For stir-fry
3tablespoonssunflower oil or any neutral flavoured oildivided
10dried red chillieswhole
1large onioncut into petals, approx. 1 cup
2tablespoonsfinely chopped garlic
2teaspoonsfinely chopped ginger
10mushroomshalved
¼cuproasted peanuts
¾teaspoonwhite pepper powder
¼cupcut spring onion greens1 inch pieces
Instructions
In a large bowl add all the ingredients listed under marinade, mix well to combine all the ingredients. Set aside for 30 minutes to an hour.
500 gms boneless chicken thighs, ½ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon baking soda, 3 tablespoons cornflour, 3-4 tablespoons water, 1 tablespoon soy sauce, ½ teaspoon crushed pepper
Whisk together all the ingredients for the sauce and set aside.
1 ½ tablespoons vinegar, 1 tablespoon sugar, 2 tablespoons light soy sauce, 1 ½ tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 ½ teaspoons cornflour, ¾ + ⅛ cup water
Heat oil in a wok or kadai. Once the oil is hot, add chicken pieces and fry for 3 – 4 minutes, turning once or twice till golden brown. Do not over crowd the wok as the chicken pieces tend to stick together. Fry them in batches and set aside.
3 tablespoons sunflower oil or any neutral flavoured oil
To the same wok, add onion petals, red chillies and saute on high for a few seconds till fragrant. Add garlic, ginger and saute on high for a few seconds, add mushrooms and stir fry on high heat for 1-2 minutes and add the fried chicken. Toss for 2 minutes till the chicken absorbs the flavours. Add the sauce, white pepper and toss well on high heat till the sauce coats the chicken. Stir fry for a minute or two and take off the heat. Top with spring onions and serve.
10 dried red chillies, 1 large onion, 2 tablespoons finely chopped garlic, 2 teaspoons finely chopped ginger, 10 mushrooms, ¼ cup roasted peanuts, ¾ teaspoon white pepper powder, ¼ cup cut spring onion greens
Video
Notes
Keep all ingredients chopped and ready before starting the stir fry process as it has to happen quickly and on high heat.
To make onion petals cut onions into 3/4 inch wide slices, separate each layer of onion to form petals.
Boneless chicken thighs are used in the recipe as they are juicy and tender
This is the lushest one-bowl chocolate cake recipe I’ve tested – it’s moist, rich and SO SO chocolatey. And it keeps for days (if you can stop yourself from finishing it right away)!
This chocolate cake recipe is hands down THE BEST!It’s one of those fab recipes that’s ridiculously simple because everything gets mixed together in one bowl. Yet it gives you a cake that stays super moist for up to FIVE DAYS! In fact, this simple chocolate cake tastes like it’s freshly baked even days later. Better still, you can make it in both the oven and the air fryer.
Whether you’re baking for a birthday party, packing a treat for the kids’ tiffins, satisfying a random chocolate craving, or just looking for something to enjoy with your evening chai, this cake always delivers. I’ve made it more times than I can count and it’s been a huge hit every single time, especially with that delicious buttercream frosting. So if you’re after an easy, reliable chocolate cake recipe, this is one you’ll definitely want to bookmark!
This is one of those recipes where I wouldn’t recommend any substitutes. It’s this proportion and combination of ingredients that create the moist texture that we want in a world-class chocolate cake.
All Purpose Flour (Maida) – the base of our cake. I don’t recommend subbing this for atta or gluten free flour since that will affect the texture. Maida keeps our cake light, bouncy, and moist.
Cocoa Powder – this is a chocolate cake, after all!
Sugar – I use granulated white sugar but you can also use caster sugar or brown sugar here
Oil –this ensures our cake stays moist for longer, any neutral flavored oil like canola, sunflower, rice bran works
Curd – my secret ingredient! I find that the combination of oil, curd, and egg in a cake batter results in an extra moist texture which is what we want.
Egg – for texture and binding.I don’t recommend subbing for a flax egg or making it eggless
Hot Black Coffee – an espresso shot or just brewed instant coffee works super well here. Coffee enhances the flavour of the cocoa powder and makes this cake super chocolatey and yum. Don’t add plain coffee powder as the liquid from the brewed coffee helps bring the batter together
Salt – just a pinch
Baking Powder + Soda – so our cake rises!
Note: the batter will be runny – that’s what we want! Don’t worry about this. Once baked, it’ll be just perfect.
How to make One-bowl chocolate cake:
Here’s a step-by-step guide on how to make the one-bowl chocolate cake:
1. Add all purpose flour, sugar, cocoa powder, baking soda, baking powder and salt to a bowl. Whisk together until combined.
2. Add vanilla extract, egg, oil and curd. Whisk well until combined, about 1-2 minutes. Scrape the sides of the bowl.
3. Pour in hot coffee.
4. Give it another mix till it’s a smooth, runny batter.
5. Pour the batter into lined and greased 6 inch cake mould.
6. Bake at 180C in a preheated oven for 30-40 minutes or till a skewer inserted into the centre comes out clean.
7. Allow it to cool for 15 minutes. Demould, remove the parchment paper and transfer to a wire rack.
8. Allow it to cool completely before serving or frosting.
I like serving mine with a quick chocolate buttercream frosting but this also works great on its own or with a layer of Nutella and chopped berries on top.
Frequently Asked Questions
1. Is there any difference in baking this cake in the air fryer vs the oven?
The oven will have a longer preheat time, although I recommend that you preheat your air fryer for a couple minutes as well. We want to bake our cake until a knife comes out clean. The overall baking time range is 30-40 mins.
2. Can I sub curd for Greek yogurt?
Yes, these can be substituted 1:1 easily. Just use non sweetened, non flavored greek yogurt.
Can I skip the coffee?
Yes. The coffee doesn’t make the cake taste like coffee. It simply enhances the chocolate flavour.
Can I make this cake without eggs?
This recipe has only been tested with an egg, so I can’t guarantee the same texture with an egg substitute.
Can I double this recipe?
Yes. You can double the recipe and bake it in a larger cake tin. Keep in mind that the baking time will increase, so start checking for doneness after about 40 minutes.
Richa’s Top Tips
Don’t overmix the batter. Once the wet and dry ingredients are combined, mix just until smooth. Overmixing can make the cake dense.
Scrape the bowl before adding the coffee. This ensures there aren’t any pockets of dry flour hiding at the bottom or sides.
Measure the flour correctly. Spoon the flour into your measuring cup and level it off instead of scooping directly from the container. Too much flour can make the cake dry.
Don’t worry about the thin batter. The batter will be quite runny after adding the coffee, and that’s exactly how it should be.
Cool the cake completely before frosting. Even if it feels only slightly warm, frosting can melt and slide off.
Storage Tips
At room temperature: Store the cake in an airtight container for up to 2 days.
In the refrigerator: Keep it in an airtight container for up to 5 days. And before serving, let it sit at room temperature for 20-30 minutes for the best texture.
To freeze: Wrap the completely cooled cake (whole or in slices) tightly in cling film followed by foil, or place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
If frosting the cake later: Wrap the cooled cake tightly and store it at room temperature or in the fridge until you’re ready to frost. This helps keep it moist and prevents it from drying out.
I think we all need our hands on a fool-proof simple chocolate cake recipe when those sweet tooth cravings come up. Trust me, this is THAT recipe! And if you want to an activity to do with the kiddos, baking this cake is also perfect for that.
1/2cupHot Black Coffee1 Teaspoon Coffee dissolved in 1/2 cup of hot water
Instructions
Line and grease a 6 inch tin with parchment paper. Preheat the oven to 180C
Add all purpose flour, sugar, cocoa powder, baking soda, baking powder and salt to a bowl. Whisk together until combined.
Add vanilla extract, egg, oil and curd. Whisk well until combined, about 1-2 minutes. Scrape the sides of the bowl.
Pour in hot coffee and give it another mix till it's a smooth, runny batter. Bake at 180C for 30-40 minutes or till a skewer inserted into the center comes out clean.
Allow it to cool for 15 minutes. Demould and transfer to a wire rack and allow it to cool completely before serving or frosting.
Everyone loves rice, and these rice recipes range from quick everyday meals to show-stopping dishes. Whether you’re looking for a side or a main, there’s something here for every occasion.
Rice has the ability to become an instant comfort food or a fragrant bowl of something that you just want to inhale. No matter what the occasion or the amount of effort you want to put in, I’ve got something on this list for everyone. From main rice dishes to fried rice, biryanis, pulaos, and even desserts, these are the only rice recipes you will ever need.
The thing with rice dishes is how easy they’re to serve. So, you can eat them with delicious sides such as curries, raitas or dals for meals that the entire family will love!
This round up also contains plenty of rice meal ideas and one-pot rice dishes for lazy days or pack a punch without putting in too much effort. Plus, the best the thing about making rice is that you can easily double or trip the quantity
If you love biryani and fried chicken, this Boneless Chicken Biryani from the famous Meghana's In Bangalore will blow your mind! Super flavorful and layered to perfection, this biryani will become a Sunday ritual!
A simple one-pot chicken biryani that doesn't need you to cook the rice and chicken separately! This method is simple and will give you a quick biryani without compromising on the flavour.
This Kerala Style egg biryani or mutta biryani has a slightly different flavour profile than most biryani recipes because of the spices used in the recipe. It's really easy to make, and a fantastic way to feed a big family or a crowd. Also eggs work so well in a biryani that you really won't miss the meat.
My Mutton Biryani recipe will give you fantastic results every single time. It needs a little time and effort but you'll be rewarded with juicy, flavourful, tender pieces of meat and really fragrant rice.
The Best Chicken Biryani (Step by step video recipe)
Watch Recipe Video ABOVE for step by step directions. This homemade chicken biryani recipe is easier than you think. I have broken down the entire recipe into a step by step process so that you can make this at your own pace. This biryani recipe is closest to Hyderabadi Biryani where chicken and rice are layered to make the most fragrant, and well spiced biryani.
Insanely delicious veg biryani is a great alternative for vegetarians. This recipe is so good that even meat lovers will be impressed! It's the perfect family style meal. My tips and tricks will make sure you have the perfect vegetarian biryani every single time.
This Paneer Biryani with Makhani gravy is a unique twist on a vegetarian biryani that combines my love for paneer makhani and biryani! It's got layers of paneer makhani, fragrant basmati rice, mint, coriander and fried onions and every bite is super tasty.
Aromatic, spicy, and just as flavorful as it's non-veg counterparts, this mushroom biryani is a quick and easy vegetarian biryani you won't be able to have enough of!
Wrapped in a banana leaf and steamed until done, this veg potli biryani is the vegetarian version of parda biryani. It's layered, flavorful, and one of the best veg biryani recipes ever!
This Veg Soya Keema Biryani is a rich, layered, packed with flavor, high-protein veg biryani that's 100% vegetarian! Serve with raita and laccha onions for the perfect Sunday meal!
This jackfruit biryani packs a punch with juicy jackfruit and big, comforting flavors – mimicking the texture and flavors of meat, but in a 100% vegetarian biryani.
The best way to turn leftover rice into something special. Key is the chilli garlic paste that's made from scratch – very low effort but it really adds smokiness and that distinct spicy, chilli flavour to the fried rice.
This 10-minute veg fried rice recipe is a lifesaver when you have only bits and bobs in the fridge. It's a fantastic fridge cleaning meal and a great way to use leftover rice too. Add a fried egg and you've got yourself a fast, easy-winner dinner!
Thai Pineapple Fried Rice is a super quick recipe that's delicious because of all the sweet and spicy flavours. Pair it with a spicy stir fry for a fantastic weekday meal.
The best way to turn leftover rice into something special. Key is the chilli garlic paste that's made from scratch – very low effort but it really adds smokiness and that distinct spicy, chilli flavour to the fried rice.
This is the best chinese schezwan fried rice you’ll make – loaded with vegetables, spicy and super easy! Made with sichuan sauce, it’s the best way to use leftover rice.
This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don’t need a rice cooker or fancy equipment to make this. Just a few ingredients and a pot and you’ll have fluffy, flavorful jeera rice ready in under 10 minutes.
Ghee Rice is a simple recipe that takes less than twenty minutes to make. Its flavorful, aromatic and a great way to elevate steamed rice if you want something extra on the table!
Learn how to cook Basmati Rice with my tried and tested methods. This is more like a guide to basmati rice where you can choose from three methods – stovetop, instant pot and traditional pressure cooker.
Watch the Recipe Video above. This easy coconut rice is a fantastic side to curries, roasted veggies and meats. In India, it’s even had for breakfast because it really fuels you up. Also a great way to use leftover rice! Its naturally vegan, gluten free and vegetarian.
Make the most of mango season with raw mango and turmeric rice. Use brown rice for a healthier alternative to Maavinakayi Chitranna/ Mangai sadham as it is locally called.
This curd rice recipe is a must make during hot summer months. Creamy, tangy and so refreshing, curd rice will make summer lunches infinitely better. Easy, comfort food.
Kabuli Chana Pulao is a one pot recipe where spices, chickpeas and rice are cooked together till the rice is fluffy. It’s a delicious weeknight dinner that doesn’t take long to cook and tastes best when paired with raita.
This pressure cooker veg pulao recipe is fragrant, fluffy and perfect every single time! Making this in an instant pot or any other pressure cooker ensures that everything cooks fast. Cooked with whole spices and lots of vegetables, this is the perfect side dish. Watch Video ABOVE.
This chicken pulao recipe is quick, easy, customisable, and very family-friendly. Eat it with curd or a side of sauteed veggies for a comforting and wholesome meal.
Inspired by the Donne Biryani and made with green masala, this Chicken Pulao Recipe will become a favourite! Spicy, aromatic, this is no regular pulao.
Rice bath is a typical Karnataka rice dish that has south Indian flavours and the rice is cooked in a green masala with veggies. This is a one pot meal thats easy to put together and is bursting with flavours. Perfect for weeknight dinners!
This claypot mushroom rice is my idea of a perfect weeknight dinner. Everything cooks in one pot, the flavour is incredible, and it takes about 25 minutes from start to finish.
Khichdi or khichri is an Indian one pot lentil and rice dish that's vegetarian, easy to digest and wholesome. Done right, it can be incredibly tasty and may become your favourite comfort food. This version can be made in a traditional pressure cooker or an Instant Pot and I have instructions below for both.
Instant Pot Mexican Rice with Corn and Bell Peppers
This Instant Pot Mexican Rice is incredibly flavorful, spicy and super versatile. It can be used as a filling for quesadillas, tacos, burritos, enchiladas or as a side dish with grilled chicken or veggies. We added some corn and bell peppers to make this recipe more hearty!
Tahari, a beloved rice dish in Uttar Pradesh, is a go-to for vegetarians. This one-pot wonder combines rice with winter veggies like potatoes, green peas, and cauliflower. It's a delightful, comforting dish, ideal for those days when you crave something easy yet satisfying!
Healthy Cauliflower Rice Broccoli Casserole is a baked casserole dish that is gluten free, keto friendly and has loads of flavor. It’s super cheesy and perfect when you want a complete meal for dinner. This can double up as a side dish or a main dish.
A really simple lemon rice recipe – it’s flavored with lime juice and zest so that the rice really packs a punch and is full of flavor. Made all in one pot from start to finish, this yellow rice is easy to put together and is excellent with raita on the side.
One Pot Sambar Rice is a quick and easy rice, lentil and veggie dish from South India. It's spicy, tangy, nutritious, and absolutely yummy and comforting.
Claypot Chicken & Rice with Mushrooms (Asian Style)
Hot and comforting, this One Pot Chicken & Rice with Mushrooms has all the umami, savory, and aromatic goodness of Asian cooking. Plus, it's one of the easiest recipes ever!
One Pot Mexican Rice and Sausages makes for a quick meal which is full of smokey and mexican flavors. You can substitute the sausages with tofu/paneer and add in as many veggies as you want!
Super easy recipe for a festive chocolate rice kheer pudding made without condensed milk but still really creamy. Perfect for your Diwali dessert table or any other Indian festival. Actually you won’t need a reason to make this one!
This easy rice kheer or chawal ki kheer is probably the most popular Indian dessert there is. Made with long grained basmati rice and sweetened with condensed milk, it’s simple enough that you can make it often, and elegant enough to serve to guests!
Flavor-packed lentil dip comes together fast with serious protein and fiber punch! Lentils, roasted corn, veggies and crispy capers with herby pepper lime dressing is perfect for parties, potlucks, cookouts, and snacking! (gluten-free, soy-free, nut-free) High fiber, protein and iron!
This is the perfect lentil dip for summer. I was inspired by a lentil dip that went viral on TikTok, where you just take some lentils, add bruschetta and feta, Instead of those flavors, we’re adding a load of veggies and a fantastic dressing, and also crisp capers! All these flavors and textures have made this my fave this summer!
This lentil dip is a great source of protein, fiber, vitamin C, B vitamins, potassium, magnesium, and iron and omegas. Protein from the lentils hemp seeds nutritional yeast, fiber from the veggies, lentils, kale. Major flavor boost from the Crispy capers! This indulgent Lentil dip packs a flavor and nutrition punch!
There’s the protein from the lentils. There are the fresh, crunchy veggies, jalapeño, and onion. There’s sweetness from the corn and the apple, the tart freshness from the cherry tomatoes, and refreshing vibrancy from the lime zest. There’s also kale in the dip, hidden along with some herbs, so it’s a great way to sneak in kale.
The nutritional yeast adds a bit of cheesiness and protein, while the hemp seeds bump up the protein and texture even more. And all of that balances out with a hint of spice from the jalapeño and the pepper flakes and a savory burst of flavor from the crispy capers.
You can use whichever veggies you have on hand. If you don’t like lentils, you can use chickpeas or white beans and add some more spices to the dressing.
Make this dip and serve it with tortilla chips, crispy crackers, garlic bread or baguette slices. You can also use it to make wraps with pita bread or tortillas. It’s a versatile lentil dip that will disappear in no time.
Why You’ll Love this Lentil Dip
protein- and veggie-packed dip with amazing flavors and textures
quick and easy herb-lime dressing comes together in 1 jar
crispy capers add a little crunch and a ton of umami
Have you ever whipped your tofu? This one simple trick turns a block of tofu into a creamy, versatile breakfast base – sweet or savory – that powers 9 different recipes. Make a batch, keep it in the fridge, and you’ve got easy vegan breakfasts ready all week long.
This video went viral!
Blending tofu into a thick, creamy base is a game-changer for breakfast meal prep. I whip up a batch, keep it in the fridge, and use it all week to make egg fry, omelettes, waffles, tofu chia pudding, protein pancakes, and so much more.
If I am planning to use it for only savory breakfast, I add the cornstarch and salt, otherwise I just blend tofu and water as the base and store it.
Try these whipped tofu recipes, and let me know other ways you use whipped tofu cream!
If you’d love to have all of these recipes in one place, here’s the free PDF guide I shared in my YouTube video — perfect for printing and keeping in your kitchen
Why You’ll Love Whipped Tofu
Quick and easy to make.
A protein-packed base with endless sweet and savory uses.
Naturally gluten-free and nut-free.
You can also use whipped tofu in recipes such as pasta sauce and mozzarella cream, or to thicken curries and make them extra creamy.
This epic roasted garlic chili coconut tofu sandwich stars this toasty, flavor-packed chili-garlic-coconut chutney(Indian Vada Pav Chutney) that coats the tofu paired with this creamy, herbed yogurt sauce and tangy pickled cabbage. 18g Protein 7g fiber!
I am so excited to bring you another sandwich in my series of reimagining sandwiches inspired by popular Indian street food! This one is spicy, nutty, coconutty, sweet, crunchy, creamy, and tangy all at once. It’s such an incredible combination of flavors and textures. Don’t miss all the summer sandwiches in the series! These are some of my best sandwiches, Big flavor, and nutrient dense! Watch me make them on my YouTube channel! 🌶️
These stacked, make ahead friendly sandwiches and the Indian jalapeño popper toasts (15g protein per toast!) and my Indian crispy Chikin tofu sandwich, all pack incredible flavor and also Protein and fiber!
We’re going to make this chili garlic coconut chutney, which is a dry condiment (lasun chutney) often found in vada pav, a popular Indian sandwich. Vada pav usually has that chutney and a green chutney, and then there is this fried fritter of potatoes that’s tucked into bread. It’s so delicious.
I’m taking that amazing chutney and adding it on top of some tofu slices and baking them, then using them to fill up the coconut tofu sandwich. We’re piling them high in the sandwich along with a creamy, cooling, herby yogurt sauce as well as some tangy pickled cabbage. You can also use other pickled vegetables in this sandwich and add some roasted veggies, as well. This is a very flexible sandwich.
The main flavor component of this coconut tofu sandwich is that chili garlic chutney, so don’t skimp on it. Definitely make that chutney, and don’t skimp on the garlic or the chili when you do. They give it an amazing flavor.
You want to use super firm tofu for the best results, but extra firm tofu works, as well. I like to slice it thin, almost like deli slices, because the more surface area, the more flavor you get from all of that chutney.
The chili garlic chutney has loads of garlic that gets toasted, then process it up with toasted sesame seeds, peanuts, toasted coconut, and a good amount of Kashmiri chili powder. I use Kashmiri chili powder a lot in my Indian recipes. If you don’t have it, you definitely need to get some. It has a very distinctive flavor and isn’t overly hot, so you can use it in non-Indian recipes, as well, in place of paprika. It adds beautiful color and amazing flavor. You can find Kashmiri chili powder online or at Indian grocery stores.
We make the yogurt sauce with yogurt, herbs, lime juice, and a little maple syrup to balance the savoriness. The pickled cabbage is simply cabbage pickled with vinegar, salt, sugar, and pepper flakes. You can use the same ingredients to pickle other vegetables, like cucumber, radishes, or onions, as well.
This sandwich has amazing flavors and textures in every bite!!!
Why You’ll Love this Coconut Tofu Sandwich
toothsome tofu smothered in toasty, flavor-packed chili garlic coconut chutney
creamy, herbed non-dairy yogurt sauce
crunchy, tangy pickled cabbage contrasts all of those rich, deep flavors
This spin on Indian chilli cheese toast is absolutely decadent and delicious. It’s sort of like an Indian-inspired jalapeño popper cheese toast! Each toast has 10-15gm Protein, and ready in 15 minutes!
This is another recipe in my series of amazing, hearty summer sandwiches inspired by popular Indian sandwiches. I’m reimagining those sandwiches or components from those sandwiches. The goal is to create sandwiches with lots of texture and flavor while also making them hearty, high in protein and fiber, easy to make, and perfect for an easy summer lunch. These toasts boast 10 to 16 rams of protein and 5 to 7 grams of fiber per toast!
Indian chilli cheese toast is usually very simple. It doesn’t have anything other than green chillies and cheese, sometimes with a few veg like onion and peppers, herbs, and seasonings. The two main ingredients are shredded cheese and green chillies. It doesn’t have any bean chili. This is all about green chilli.
That combination of green chillies, cheese, salt, pepper, and chaat masala tastes incredible, so I took that idea and added tofu for extra protein and volume. I also added nutritional yeast for more flavor and protein and hemp seeds for even more protein. Then, I added a generous amount of green chillies, piled everything onto toasted sourdough, and broiled it.
Most of the time involved is simply chopping the vegetables and green chillies and crumbling the tofu. After that, it only takes about three minutes under the broiler.
I also make a crispy tempeh and garlic topping to level up the texture and flavor and add even more protein. The crispy garlic is incredibly delicious on top. I add Kashmiri chili powder to the tempeh for color and that deep Kashmiri chili flavor, along with lime zest. All of these flavor combinations are just heavenly.
Depending on the size of your toast and how much filling you use, you can get anywhere from 10 grams of protein up to 16 grams of protein per slice. It also depends on the bread you’re using. Whole grain bread usually has even more protein! If you want to keep it gluten-free, use gluten-free bread, a gluten-free tortilla, or my almond flour gluten-free naan as the base.
You can broil these chilli cheese toasts, air fry them, or even put them on a grill. This recipe is crispy, cheesy, spicy, zesty, and packed with incredible flavor and texture. It’s an absolutely fabulous combination. You need these cheese toasts in your life! And see recipe notes for more flavor combinations!
Why You’ll Love Chilli Cheese Toasts
crisp bread topped with creamy chilli-cheese mixture that turns golden brown in the oven
crispy, savory, tangy crumbled lime tempeh topping adds even more flavor and texture!
This crispy curry tofu sandwich has amazing, sweet-and-savory garam masala caramelized onions, curry leaf chilli oil glaze and a creamy yogurt sauce with swirls of chili oil. It’s sort of an Indian-inspired hot honey situation, and it’s so delicious!
This summer I am bringing you sandwiches inspired by popular Indian sandwiches. This one is a crispy spicy Chikin sandwich made vegan with crispy tofu that is coated in a curry leaf chili oil glaze, topped with garam masala caramelized onions (these are soooooo good) and paired with a herby cooling yogurt sauce. This sandwich packs so much flavor and texture.
Unlike the usual crispy chicken sandwiches that have a batter and are deep fried, we’re making a coating with cornstarch, white rice flour, and plenty of spices. The tofu gets tossed with oil, coated in the mixture, and then baked or air fried. The white rice flour and cornstarch make everything super crispy, and the tofu is ready in about 15 minutes.
While the tofu gets crispy, we caramelize onions with garlic, garam masala, and black pepper until everything turns golden brown. These sweet, umami-filled peppery onions take the sandwich to the next level.
Then, we make the curry leaf chili oil glaze. This is the biggest star of the sandwich. The glaze is sweet, spicy, zesty, and packed with curry leaf flavor. It makes the tofu juicier and pairs amazingly with the rest of the sandwich.
We also stir some of the glaze into a yogurt sauce made with fresh herbs, such as cilantro, mint, or parsley. Then everything gets layered into a sandwich, wrap, grain bowl, or salad bowl. Each component is ridiculously delicious on its own, and together they become four times more ridiculously delicious! You can use these components separately as well. That crispy tofu is an amazing addition to bowls, wraps or salads. The curry leaf chili oil glaze is fantastic to add to any creamy dip or yogurt, to drizzle over curries , or use as salad dressing! The yogurt sauce is a fantastic dip! These components, can also be paired to make a wrap or a bowl without the bread! Every bite is an explosion of textures and flavors.
It was a struggle to name the sandwich if you have ideas for a better title do let me know!
Why You’ll Love Crispy Curry Tofu Sandwiches
Indian-inspired sandwich with tons of amazing flavors and incredible textures
garam masala caramelized onions add so much flavor and texture
versatile! Serve as a sandwich, wrap, salad, grain bowl, etc.
each component can be used separately!
easily made gluten-free, soy-free, and/or nut-free
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